Easy Japanese Steakhouse Soup

Easy Japanese Steakhouse Soup

8
Cooking kid 1

"This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe."

Ingredients

40 m {{adjustedServings}} servings 95 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
  2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
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Reviews

8
  1. 11 Ratings

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This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garl...

First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did ad...

This is a nice and light soup I did add some bean sprouts and shredded carrots.